Mascarpone & Port Roasted Fig Tart

by Kate on September 13, 2013

Mascarpone & Port Roasted Fig Tart - FoodBabbles.com #tart #fig

I have been so excited to share this lovely Mascarpone & Port Roasted Fig Tart with you! You may remember I’d mentioned recently that I’d never had a fig beyond eating them inside a Fig Newton cookie. I’d never had a fresh fig until I made this tart. I have long wanted to create something with figs because I find them to be such a gorgeous fruit. Time and time again, fig season would pass and I had missed out on them. This year I vowed to change that.

Mascarpone & Roasted Fig Tart - FoodBabbles.com #tart #fig

Delicate purple skin revealing a beautiful multi-hued purple flesh inside. What could I make with this lovely little fruit? I began by roasting them with sweet port wine, vanilla bean and spices. The intoxicating fragrance wafted through my home as they roasted in the oven. I couldn’t wait for them to emerge so I could taste them. After my very first bite, I knew they would be something special to share with you. They tasted amazing, sweet with hints of cinnamon and black pepper dancing on my tongue.

Mascarpone & Roasted Fig Tart - FoodBabbles.com #tart #fig

At that moment, I knew I wanted these figs to be showcased as part of a larger dessert. I made a whipped brown sugar mascarpone filling and spread it inside an almond crust. Once topped with those lovely port roasted figs, this tart became a spectacle to behold and an incredible taste experience. The lightly spiced sweet figs balanced by the creamy mascarpone made an exquisite dessert that I could not wait to share with my family and with all of you. This dessert is truly something special and I know you’ll enjoy it as much as we did.

Mascarpone & Roasted Fig Tart - FoodBabbles.com #tart #fig

Enjoy!

~K

Mascarpone & Port Roasted Fig Tart

2 hours

Yield: 8-10 servings

Mascarpone & Port Roasted Fig Tart

Tart with whipped brown sugar mascarpone filling, an almond crust and topped with port roasted figs.

Ingredients

    Crust:
  • 2 cups all-purpose flour
  • 3/4 cup almond flour
  • 1/4 cup sugar
  • 7 tablespoons unsalted butter, cold, cut into small pieces
  • 1 egg yolk
  • 3 tablespoons ice cold water
  • Roasted Figs:
  • 1/2 cup ruby port
  • 2 star anise
  • 2 cinnamon sticks
  • dash of cloves
  • 1/2 tablespoon whole black peppercorns
  • 1/8 cup granulated sugar
  • 1/2 tablespoon honey
  • 1 vanilla bean, halved lengthwise, seeds scraped
  • 12 fresh figs, halved lengthwise
  • Filling:
  • 8 ounces mascarpone cheese
  • 8 ounces light cream cheese
  • 1/4 cup light brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

    Make Crust:
  1. In a food processor, pulse together flours and sugar until combined, 5-6 pulses. Add the butter and pulse until the mixture resembles coarse meal. With the food processor running, add the egg yolk and ice water. Continue processing just until dough comes together. Press dough into bottom and up sides of 10-inch tart pan with removable bottom. Place in freezer for 30 minutes.
  2. Preheat oven to 400 degrees. Remove tart crust from freezer. Prick the dough with the tines of a fork all over. Line with parchment paper and fill with pie weights. Bake in preheated oven for 20 minutes. Remove pie weights and parchment. Continue baking about 10 minutes longer, until golden. Remove from oven to a wire rack and cool completely.
  3. Make Figs:
  4. Reduce oven temperature to 350 degrees. In a roasting pan, combine port, star anise, cinnamon sticks, cloves, peppercorns, sugar, honey, vanilla bean and seeds. Gently toss figs with port mixture until coated. Bake in preheated oven for 45 minutes, stirring once until figs are soft and liquid becomes syrupy. If liquid is still thin after baking, drain liquid into a small sauce pan and reduce until syrupy. Cool figs and liquid completely.
  5. Make Filling:
  6. In the bowl of a mixer fitted with a whisk attachment, combine the cheeses, brown sugar, heavy cream and vanilla extract. Whip until thoroughly combined and fluffy.
  7. Assembly:
  8. Spread filling over cooled crust. Top with figs and drizzle with a bit of syrup. Reserve remaining syrup to serve along side, if desired.

Notes

Adapted from Pink Patisserie

https://foodbabbles.com/mascarpone-and-port-roasted-fig-tart/

{ 18 comments… read them below or add one }

Alice @ Hip Foodie Mom September 13, 2013 at 12:01 pm

omg kate! I love this! Mascarpone and figs?? how lovely and delicious!

Reply

Kate September 13, 2013 at 7:17 pm

Thank you Alice! The mascarpone was the perfect pairing with the sweet figs.

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ChristineM September 13, 2013 at 3:27 pm

I was JUST looking at these types of recipes the other day after you mentioned about the figs, and said, I wonder if Kate will try one of these…. YUP!!! Excellent tart you got there! 🙂

Reply

Kate September 13, 2013 at 7:17 pm

Oh, you know me so well Christine! I’m so happy you like this. It really was absolutely amazing.

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Tamara Coleman September 14, 2013 at 12:55 pm

YUMMINESS! This one is going in the books! 🙂

Reply

Kate September 16, 2013 at 9:13 pm

Thanks Tamara! I’m so happy you like it!

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Jenn {Go Running, Mama!} September 14, 2013 at 11:08 pm

This sounds amazing and totally where my tastebuds are at right now! I just made fig, goat cheese, and sage crostini for a shower today.

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Kate September 16, 2013 at 9:17 pm

Oh my goodness, that crostini sounds wonderful! I have a slight (HUGE!!) addiction to goat cheese so now I’ll need to try it with figs and crostini sounds like a fine place to start. Yum!

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Choclette September 15, 2013 at 4:22 pm

That looks superb and it sounds like it might become one of my favourite desserts. I made roasted fig and mascarpone tarts recently, but I think yours is a tad more sophisticated.

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Kate September 16, 2013 at 9:20 pm

Thank you so much! I’m happy you think so. I was really pleased with the way it turned out. Definitely got me hooked on figs for sure!

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Terra September 15, 2013 at 4:37 pm

It is funny, every time I read fig recipes, they always look lovely! Yet I still have not made anything yet. At our farmers market they always have fresh figs too. Next year maybe I will finally make something. Your recipe is not only beautiful, but sounds truly decadent! Yum, Hugs, Terra

Reply

Kate September 16, 2013 at 9:20 pm

You and I are in the same boat, Terra! Each year I drool over pictures and recipes and never make anything. So glad I changed that this year! Thank you for your kind words.

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Jennifer September 15, 2013 at 11:56 pm

Just like me. My first foray into fresh figs was a couple years ago. But before that it was all about the Newton. I love figs and I love port, so this recipe looks like a winner to me. Can’t wait to try it.

Reply

Kate September 16, 2013 at 9:31 pm

I hope you enjoy it Jennifer! I was pleasantly surprised by how much I liked it and now I can’t wait to find more ways to enjoy figs.

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laurasmess September 16, 2013 at 9:24 pm

Oh my GOSH. There are no sufficent words. This looks so, so divine… I can imagine the spectacular flavour combination and the gorgeous mouthfuls of smooth mascarpone, juicy, port-macerated fig and sweet pastry. Argh! Amazing! I need to find me some fresh figs!! xxx

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Barbara | Creative Culinary September 19, 2013 at 5:32 pm

I love mascarapone, figs and port…what is there NOT to love about this combination of all three? Looks so pretty too…a winner Kate!

Reply

Bernard Ber March 27, 2018 at 5:52 pm

This sounds magnificent. What a great idea with the figs, port and mascarpone.

Reply

Kate April 9, 2018 at 9:13 pm

Thanks so much! The flavors here are really special.

Reply

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